About once a week my meal plan includes a pasta dish. It is quick, affordable and easy…but it has its flaws. It fills up HeyBabeDaddy, but only for 1 – 2 hours, it leaves me feeling bloated and I cringe at the lack of nutrients for m (not fortified nutrients, but real, naturally occurring, absorbable nutrients). I love substituting spaghetti squash, but it isn’t always in season (only winter and spring). Enter zucchini noodles stage right. These take slightly longer to prep than tearing open package of traditional noodles, but what I lose in time there I make up in cooking time. AND…I can eat a boatload of them, feel full, but not look pregnant. I whipped these up the other night for dinner with meat sauce, but of course they can be smothered in any combination of sauces or toppings that you like. Don’t let not having a fancy spiralizer stop you from adding this to your weekly menu.
- 2 medium zucchinis per person
- preferred sauce – in this case I used an organic tomato basil sauce and added ground beef
- Rinse zucchini and trim the stem
2. Slice them thinly (I used a mandolin and then followed up with a chef’s knife to make mine, but a knife alone, or a spiralizer will work too – we have this one. I have also tried with a box grater with reasonable success – where there is a will, there is a way.
3. Toss them in a colander in the sink, or over a kitchen towel and sprinkle with salt and let sit for 5 -10 minutes (depending on your patience and time crunch to get dinner on the table)
4. Drop them into boiling water for 1 minute (Yup, 1 minute will do – this is the time make up that I mentioned before)
- Drain them back in the colander and serve with your favorite sauce